Grilled Zucchini with Parmesan Pesto
Ingredients
1 cup fresh Basil Leaves
1 clove Garlic
¼ cup roasted Almonds or Cashews
½ cup Cold Pressed Olive Oil
¾ cup Parmesan Cheese, grated
Sea Salt, to taste
Black Pepper, freshly ground, to taste
6 Zucchini
Cold Pressed Olive Oil, to brush onto Zucchini
Directions
1. Combine basil leaves, garlic, and nuts in a food processor and pulse until well-blended
2. Gradually pour in ½ cup olive oil and Parmesan cheese
3. Pulse again
The pesto should be very thick
4. Adjust seasoning with salt and black pepper, as desired
5. Thinly slice zucchini lengthwise; brush lightly with olive oil, and sprinkle lightly with salt and black pepper
6. Grill until marked on both sides and tender, about 1 minute per side
7. Remove and cool
8. Spread about 1 teaspoon of pesto on 1 side of each grilled zucchini slice
9. Roll up and secure with a toothpick